6 slices thick, applewood-smoked turkey bacon (6 oz.)
4 oz fresh shiitake or button mushrooms, stemmed, sliced
4 cups baby spinach
12 eggs, beaten
salt to taste
6 whole wheat tortillas (7 to 9-inch), warmed
pepper to taste
Instructions （Step By Step）
1. Cook bacon in 12-inch nonstick skillet over medium heat until crisp. Remove bacon; pour off all but 1 Tbsp drippings. Add mushrooms; sauté over medium heat 2 minutes. Add arugula or spinach; cook until wilted, about 1 minute.
2. Pour eggs over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking - pulling, lifting and folding eggs- until thickened and no visible liquid egg remains. Do not stir constantly. Season with salt and pepper.
3. Spoon egg mixture into center of each tortilla, dividing evenly; top each with 1 bacon slice. Fold in sides of tortillas, then roll up burrito-style.